Ingredients
- Small amount of vegetable oil (avocado, peanut, olive or other)
- 2 envelopes (14 g total) Knox gelatin
- 1/4 cup (60g) room temperature water
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) Dixie Crystals Extra Fine Granulated Sugar
- 1/2 cup (160g) light corn syrup
- 1 teaspoon cinnamon (Vietnamese preferred)
- 1/2 dried ginger
- Pinch cloves (less than 1/8 teaspoon)
- 1/4 cup (30g) Dixie Crystals Confectioners Powdered Sugar
- 1 tablespoon (9g) cornstarch
Directions
- Lightly oil an 8 x 8 inch or 9 x 9-inch pan. Line it with plastic food film and coat plastic with a very thin layer of oil. Set it aside.
- Quickly stir together gelatin with water in a very small bowl. Set it aside.
- In a small saucepan, combine pumpkin puree and sugar and stir to a boil (or close to it). It is of utmost importance to stir constantly using a heat-resistant rubber spatula to prevent burning. The mixture will appear too dry at the start, but will become more liquid as it heats.
- Remove from heat. Add gelatin mixture and stir until completely combined.
- Add corn syrup and mix well. Pour mixture into a bowl of a stand mixer fitted with a whip attachment.
- Whip on medium or slightly higher speed. Add cinnamon, ginger, and cloves. Whip until mixture is fluffy and still feels slightly lukewarm. (About 90-95°F)
- Pour into prepared pan and set for several hours or overnight at room temperature.
- Cut into desired sizes. Sift together powdered sugar and cornstarch twice and toss pumpkin marshmallow in the mixture.
- Store airtight at room temperature.
Dixie Crystals Insight
Recipe was formulated with Knox®. Not all brands provide similar strength.